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Italian-Style Beef Gyros
with tzatziki and feta
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 10 oz. Steak Strips
- 4 Mini Naan Flatbreads
- 4 oz. Pepper and Onion Mix
- 2 oz. Tzatziki Dip
- 1 oz. Sliced Banana Peppers
- ½ oz. Crumbled Feta Cheese
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates58g
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Net Carbs55g
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Fat29g
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Protein39g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using diced chicken breasts, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as steak strips in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using sliced pork, follow same instructions as steak strips in Step 2, stirring occasionally until sliced pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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1 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pepper and onion mix and a pinch of salt to hot pan. Stir occasionally until tender, 3-5 minutes. -
2 Cook the Filling
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add demi-glace and 2 Tbsp. water. Stir occasionally until combined, 45-60 seconds.Remove from burner. Rest, 3 minutes.While filling cooks, continue recipe. -
3 Heat Flatbreads and Prepare Ingredients
Place another large non-stick pan over medium heat. Add flatbreads to hot pan and toast until golden brown on each side, 1-2 minutes.
Remove from burner. While flatbreads toast, coarsely chop banana peppers.Combine 1 tsp. water and tzatziki in a mixing bowl. Set aside. -
4 Finish the Dish
Plate dish as pictured on front of card, filling flatbreads with filling and topping with tzatziki, cheese, and banana peppers (to taste). Bon appétit!
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